ATE457130T1 - METHOD FOR THE CONTINUOUS PRODUCTION OF BATCH FRIED POTATO CHIPS - Google Patents

METHOD FOR THE CONTINUOUS PRODUCTION OF BATCH FRIED POTATO CHIPS

Info

Publication number
ATE457130T1
ATE457130T1 AT05770021T AT05770021T ATE457130T1 AT E457130 T1 ATE457130 T1 AT E457130T1 AT 05770021 T AT05770021 T AT 05770021T AT 05770021 T AT05770021 T AT 05770021T AT E457130 T1 ATE457130 T1 AT E457130T1
Authority
AT
Austria
Prior art keywords
hot oil
fryer
temperature
potato slices
continuous
Prior art date
Application number
AT05770021T
Other languages
German (de)
Inventor
Ian Baas
David Barry
Graeme Beasley
Jeffrey Olds
Neil Rossiter
Ross Samuels
Michael Singh
Original Assignee
Frito Lay North America Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frito Lay North America Inc filed Critical Frito Lay North America Inc
Application granted granted Critical
Publication of ATE457130T1 publication Critical patent/ATE457130T1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/808—Starch base snack product

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Frying-Pans Or Fryers (AREA)

Abstract

A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into an upstream portion of the fryer. Cooling oil is injected to the upstream portion of the continuous fryer to continuously achieve the trough portion of the U-shaped temperature-time profile. The potato slices are then further fried in the downstream portion of the fryer in a region having an increased hot oil temperature. The increased hot oil temperature occurs by injecting hot oil into the downstream portion. The temperature of injected hot oil can be controlled by the exit moisture content of the potato slices.
AT05770021T 2004-07-20 2005-07-12 METHOD FOR THE CONTINUOUS PRODUCTION OF BATCH FRIED POTATO CHIPS ATE457130T1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/895,163 US7303777B2 (en) 2004-07-20 2004-07-20 Method for continuously making kettle style potato chips
PCT/US2005/024546 WO2006019689A2 (en) 2004-07-20 2005-07-12 Method for continuously making kettle style potato chips

Publications (1)

Publication Number Publication Date
ATE457130T1 true ATE457130T1 (en) 2010-02-15

Family

ID=35657498

Family Applications (1)

Application Number Title Priority Date Filing Date
AT05770021T ATE457130T1 (en) 2004-07-20 2005-07-12 METHOD FOR THE CONTINUOUS PRODUCTION OF BATCH FRIED POTATO CHIPS

Country Status (17)

Country Link
US (1) US7303777B2 (en)
EP (1) EP1788890B1 (en)
JP (1) JP4547423B2 (en)
KR (1) KR100980539B1 (en)
CN (1) CN100546494C (en)
AT (1) ATE457130T1 (en)
AU (1) AU2005275320B2 (en)
BR (1) BRPI0513683A (en)
CA (1) CA2574067C (en)
DE (1) DE602005019306D1 (en)
ES (1) ES2338674T3 (en)
MX (1) MX2007000743A (en)
PL (1) PL1788890T3 (en)
PT (1) PT1788890E (en)
RU (1) RU2363243C2 (en)
WO (1) WO2006019689A2 (en)
ZA (1) ZA200701251B (en)

Families Citing this family (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8110240B2 (en) * 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20080213446A1 (en) * 2007-03-01 2008-09-04 Feinberg Bruce G Automated fryer refilling device and method
US20110281005A1 (en) * 2007-07-13 2011-11-17 Frito-Lay North America, Inc. Method for reducing the oil content of potato chips
US8808779B2 (en) * 2007-07-13 2014-08-19 Frito-Lay North America, Inc. Method for reducing the oil content of potato chips
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US20130149425A1 (en) * 2008-04-30 2013-06-13 Heat And Control, Inc. Product Control Paddles for Snack Food Fryer
US8372467B2 (en) * 2008-07-22 2013-02-12 Heat And Control, Inc. Universal potato chip cooker
US20160058243A1 (en) * 2008-07-22 2016-03-03 Heat And Control, Inc. Universal potato chip cooker
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US9110462B2 (en) 2010-05-04 2015-08-18 Frito-Lay North America, Inc. Batch control using bang-bang control
US9134711B2 (en) * 2010-05-04 2015-09-15 Frito-Lay North America, Inc. Advanced batch control
CN102090589B (en) * 2010-12-16 2012-10-24 包海荣 Method for processing potato chips
MX355374B (en) * 2011-06-06 2018-04-17 Frito Lay North America Inc Method for reducing the oil content of potato chips.
US10548341B2 (en) 2011-11-30 2020-02-04 Frito-Lay North America, Inc. Potato chip
US8945648B2 (en) 2011-11-30 2015-02-03 Frito-Lay North America, Inc. Fried food product with reduced oil content
US9481777B2 (en) 2012-03-30 2016-11-01 The Procter & Gamble Company Method of dewatering in a continuous high internal phase emulsion foam forming process
WO2014150047A1 (en) * 2013-03-15 2014-09-25 Frito-Lay North America, Inc. Fried food product with reduced oil content
US10123555B2 (en) 2013-04-19 2018-11-13 Frito-Lay North America, Inc. Method, apparatus and system for producing a food product
GR20140100278A (en) * 2014-05-15 2016-02-01 Σπυριδων Αλεξανδρου Μπιτζιος Device for the hygienic roasting and frying of various products (potatoes) with use of a minimal quantity of oil
US20170290361A1 (en) * 2014-09-26 2017-10-12 Frito-Lay North America, Inc. Method for Continuously Making Kettle Style Potato Chips
US11690471B2 (en) 2015-12-28 2023-07-04 Souhel Khanania Cooking system with burner assembly and heat exchanger
ES2959594T3 (en) 2015-12-28 2024-02-27 Souhel Khanania Burner and heat exchanger assembly
US11346549B2 (en) 2015-12-28 2022-05-31 Souhel Khanania Burner assembly and systems incorporating a burner assembly
US10470904B2 (en) * 2016-05-18 2019-11-12 Boston Scientific Scimed, Inc. Stent retrieval system
US11052561B2 (en) * 2017-06-30 2021-07-06 J.R. Simplot Company Cut food denester
SE543409C2 (en) * 2018-08-31 2021-01-05 Rosenqvists Food Tech Ab Batch fryer with a booster pump
GB2582693B (en) * 2020-01-08 2021-04-21 Freshers Foods Ltd A continuous method of producing cooked pork rinds
EP4413869A1 (en) 2023-02-09 2024-08-14 Baranovski, Oleg Method of manufacturing edible potato chips

Family Cites Families (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2247122A1 (en) * 1972-09-26 1974-03-28 Frans Marcelissen Industrial frying plant - for chips, crisps, etc operates continuously giving uniformly cooked product
SE397256B (en) * 1974-09-26 1977-10-31 Svenska Foodco Ab KIT AND DEVICE FOR THE PRODUCTION OF FRIED COOKED SLICED POTATOES
US5167979A (en) * 1985-02-04 1992-12-01 Heat And Control, Inc. Process for continuously frying food products
SE464611B (en) * 1985-02-04 1991-05-27 Heat Control Inc SEAT AND APPLIANCE FOR FOOTBALL COOKING OF FOOD
US5137740A (en) * 1985-02-04 1992-08-11 Heat And Control, Inc. Continuous food processing method
US4741912A (en) * 1985-12-19 1988-05-03 Anheuser-Busch Companies, Inc. Continuous multistage isothermal frying process to produce high crunch potato chips
US4863750A (en) * 1986-05-07 1989-09-05 Frito-Lay, Inc. Method for making potato chips having batch-fried texture and flavor
US4980187A (en) * 1986-08-27 1990-12-25 Mike-Sell's Potato Chip Co. Method for preparing batch-type potato chips
US4929461A (en) * 1986-12-22 1990-05-29 Frito-Lay, Inc. Process for producing batch type potato chips on a continuous basis
US4844930A (en) * 1987-07-22 1989-07-04 Borden, Inc. Method for making potato chips
US5085137A (en) * 1987-07-22 1992-02-04 Borden, Inc. Equipment for the preparation of potato chips
US4867049A (en) * 1988-03-07 1989-09-19 Mike Sell's Potato Chip Co. Food product precooking method and apparatus
US4956189A (en) * 1988-03-07 1990-09-11 Mike-Sell's Potato Chip Co. Potato chip precooking method
US4923705A (en) * 1988-09-30 1990-05-08 Borden, Inc. Continuous method for making kettle style potato chips
US5112633A (en) * 1989-01-13 1992-05-12 Heat And Control, Inc. Automatic stirring of batch fried food products
US4977821A (en) * 1989-01-13 1990-12-18 Heat And Control, Inc. Automatic stirring of batch fried food products
CA2042654C (en) * 1990-05-18 1996-10-01 William Douglas Henson Apparatus and process for producing kettle-style chips
JP3049084B2 (en) * 1990-11-20 2000-06-05 ヒート アンド コントロール インコーポレーテッド Cooking method and apparatus for batch fried food
GB2251366B (en) 1991-01-04 1994-10-19 United Biscuits Ltd Improvements in and relating to snack products
CN1123517A (en) * 1993-04-08 1996-05-29 普罗克特和甘保尔公司 Reduced calorie potato chips obtained by frying raw potato slices in a reduced calorie fat composition and removing a portion of said fat composition from the chips
US5580598A (en) * 1995-11-03 1996-12-03 Heat And Control. Inc. Multi-product food cooking system
US6339727B1 (en) * 1998-12-21 2002-01-15 Recot, Inc. Apparatus and method for controlling distribution of product in manufacturing process
JP2004154106A (en) * 2002-11-02 2004-06-03 Akiji Kotani Food frying method and apparatus therefor

Also Published As

Publication number Publication date
PL1788890T3 (en) 2010-07-30
BRPI0513683A (en) 2008-05-13
WO2006019689A3 (en) 2007-02-15
EP1788890A4 (en) 2009-01-07
ES2338674T3 (en) 2010-05-11
DE602005019306D1 (en) 2010-03-25
US20060019007A1 (en) 2006-01-26
CN100546494C (en) 2009-10-07
KR100980539B1 (en) 2010-09-06
PT1788890E (en) 2010-03-12
ZA200701251B (en) 2008-07-30
WO2006019689A2 (en) 2006-02-23
KR20070049152A (en) 2007-05-10
MX2007000743A (en) 2007-06-25
AU2005275320A1 (en) 2006-02-23
CA2574067C (en) 2010-10-05
AU2005275320B2 (en) 2008-02-28
EP1788890A2 (en) 2007-05-30
JP4547423B2 (en) 2010-09-22
RU2363243C2 (en) 2009-08-10
JP2008507273A (en) 2008-03-13
EP1788890B1 (en) 2010-02-10
US7303777B2 (en) 2007-12-04
CA2574067A1 (en) 2006-02-23
CN1997287A (en) 2007-07-11
RU2007104177A (en) 2008-08-27

Similar Documents

Publication Publication Date Title
ATE457130T1 (en) METHOD FOR THE CONTINUOUS PRODUCTION OF BATCH FRIED POTATO CHIPS
MX2010000446A (en) Method for reducing the oil content of potato chips.
RU2005129990A (en) METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOOD
CN102960662A (en) Making method of low-fat potato chips
AU7288700A (en) Method for deep-frying products to be deep-fried and device for carrying out this method
PH12015500835A1 (en) Non-fried potato chips and production method therefor
CA2960946C (en) Method for continuously making kettle style potato chips
CN106473111A (en) A kind of processing method of instant donkey-hide gelatin block
MX2013014396A (en) Method for reducing the oil content of potato chips.
CN103564372A (en) Method of fried potato chips
TH74367A (en) How to Make Continuous Potato Chips Frying in Kettle
AR054401A1 (en) METHOD FOR PREPARING CONTINUOUS STYLE FRIED POTATOES STYLE MADE IN FRYING POT
CN102258067B (en) The fried potato chips machine of vertical flowing
CN211672156U (en) Full-automatic deep-fried twisted dough sticks machine
CN107028125A (en) A kind of method of chip potato
CN102048089A (en) Method for preparing sweet potato slices
Nirmalawaty et al. Determination of Optimal Frying Time Based on Physicochemical and Organoleptic Tests on Banana Cracks
CN105613654A (en) Carrot-flavor fried dough twist
CN105614778A (en) Processing method of green potato snack foods
KR20250046588A (en) Method for preparing of lard and lard prepared from the same
KR101527746B1 (en) The manufacturing equipment for a boiled fish paste mixing a rice cake
CN105519864A (en) Oil-frying technology for oil-fried instant noodle
CN108041131A (en) A kind of production method of carrot taste Ainz
CN105614509A (en) Explosive fish food production method
CN105284994A (en) Preparation method of mutton hotdog

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties